Peanut Butter and Jelly Sufganiyot

Hanukkah is all about fried goodness- time to bust out your sweatpants! And what dessert could possibly follow up my super tasty Mexican potato latkes? How about some sufganiyot- aka Jew donuts! Yes, please. They are traditionally stuffed with jelly, but I thought some chocolate nut butter would totally up the ante. I served these up at our Ugly Christmas Sweater/ Housewarming/ Chrismukkah Party and they were a hit! Speaking of Hanukkah, if you are still on the hunt for a gift for me can I make a suggestion?

Shalom, y’all- only in Texas! I adapted my sufganiyot from this recipe, and they came out awesome! Here is all you need to fry up some tasty bites of donut awesomeness.

First up, mix up your yeast, 2 tablespoons sugar and water.

Yum. Then, add the rest of the sugar, flour, cinnamon, egg yolks, salt and vanilla.

Knead into a ball and then add butter and knead again.

Cover your bowl with saran wrap and let it rise in a warm place for and hour and a half. Then roll out your dough until it is 1/8 of an inch thick. I made mini donuts so I used a champagne class for my morning mimosa cutting out my donuts.

Then add a dollop of jelly or the nut butter of your choice to half of the circles. I mixed my chocolate almond butter with butter, vanilla and powdered sugar to sweeten her up.

Take the other dough halves and put them on top of the jelly and peanut butter halves securing the seems well so the filling doesn’t sneak out and seal with egg whites.

Let them rise for another 30 minutes and then fry away until golden brown!

Sprinkle with powdered sugar and serve away while hot!

Hellllo there.


Peanut Butter and Jelly Sufganiyot
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 20 donuts
Ingredients
  • 1 package dry yeast
  • 4 tablespoons sugar
  • ¾ cup warm water
  • 2½ cups all-purpose flour
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 eggs, separated
  • 2 tablespoons (1/4 stick) butter, softened
  • ¼ cup strawberry preserves
  • ¼ chocolate almond butter (or nut butter of your choice)
  • ¼ cup powdered sugar
  • 2 tablespoons butter
  • Drop of vanilla extract
  • Vegetable oil
  • Powdered sugar for dusting
Instructions
  1. Mix together the yeast, 2 tablespoons of the sugar, and the water to make a slurry.
  2. Sift the flour and mix in with the other 2 tablespoons sugar, salt, cinnamon, vanilla egg yolks, and the yeast slurry.
  3. Knead the dough until it forms a ball. Then add the butter and knead to incorporate the butter. Cover and let rise in a warm place.
  4. Roll out the dough to ⅛ inch thick.
  5. Cut out the dough into rounds with a champagne glass, or any round object ½ to 2 inches across. Mix the chocolate almond butter with the ¼ cup powdered sugar, 2 tablespoons butter and a drop of vanilla. Take a dollop of jelly or the almond butter mixture and drop it on half the rounds. Top with the other halves and secure the edges and seal with egg whites.
  6. Let rise for about 30 minutes.
  7. Heat 2 inches of oil to about 375 degrees in a dutch over or deep fryer. Drop the doughnuts into the hot oil and turn to brown on both sides. Drain on paper towels and then roll the doughnuts in powdered sugar.

 

Mazel!

Amy

 

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Comments

  1. What are you trying to do??? Kill your Bubbe??? There are no words to describe these babies. Thank G-D Chanukah is only 8 days. From now on when I read your blog I am going to wear a bib. I am drooling way too much…and it’s not my age.

    Happy Chanukah Shayna Punim!

    Bubbe

  2. Okay, seriously! These look amazing. I didn’t think I could top your Mexican Potato Latkes. But this? Really?! It’s gonna be a tasty Hanukkah in my house.

  3. Hey again Amy, I am totally loving your website! Just wanted to check out can I use the 7 grams of dry active yeast I can only get where I live? Also I can’t get chocolate almond butter but would nutella be ok to use instead? Thanks again

  4. Thanks again for getting back to me so quickly with all my cooking questions, I really appreciate it and I am so excited to try all your yummy food over the holidays, happy holidays too!

  5. I am new to your site and very excited about making this recipe. Do the donuts have to be eated right away or can I pack them up to travel with them to the destination were going for the holidays. Any suggestions? flying for holidays with all types of goodies.

Trackbacks

  1. […] begins on Thanksgiving. WHAT?!?! Can you imagine the spread? Mashed potatoes latkes? Pumpkin sufganiyot? A rousing game of dreidel for the last piece of apple pie? Turkey shaped menorahs? Oh boy I […]

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